Abstract: Edible mushrooms are the fifth largest cultivation sector in China, after grains, vegetables, fruits, and oil crops, and form a vital part of the modern food supply system. Pests and diseases during cultivation are the main factors affecting the yield and quality of edible mushrooms. However, improper pesticide use occurs frequently in practice due to the wide variety of mushrooms and the relatively limited number of registered pesticides available. As a result, pesticide residues and potential health risks associate with them have attracted considerable attention. This article systematically reviews the research progress on pesticide residues in edible mushrooms from three aspects: detection techniques, residue levels, and dietary exposure risk assessment. It discusses the current challenges and future trends, aiming to provide a scientific basis for the registration of pesticides for edible mushrooms and the establishment of maximum residue limits in China and to offer technical support for standardized management throughout the mushroom industry, quality and safety oversight, and the construction of risk prevention and control systems.

Key words: edible mushrooms; pesticide residues; detection techniques; dietary exposure; risk assessment